This is one of those whip-up-in-a-minute desserts. Ginger, rhubarb and vanilla are a stellar combination.
|1 sheet||Puff pastry (Main)|
|4 stalks||Rhubarb, large, cut into rough 7cm lengths (Main)|
|3 Tbsp||Runny honey|
|200 g||Mascarpone, or thick Greek yoghurt|
|2 ½ cm||Ginger, peeled and finely grated|
|3 Tbsp||Brown sugar|
|1 tsp||Vanilla paste, or seeds from one vanilla bean|
- Heat oven to 180C fan bake. Line an oven tray with baking paper.
- Cut pastry sheet in half so you have two rectangles and place on prepared tray.
- Cut rhubarb pieces in half lengthways. Lay rhubarb pieces along the length of the pastry rectangles. Drizzle with half the honey. Bake for 15-20 minutes, or until the pastry is puffed and golden. Remove from the oven and drizzle with remaining honey.
- Mix mascarpone or yoghurt, ginger, brown sugar and vanilla together. Cut the tarts in half or thirds and serve with the mascarpone on the side.